Tag Archive | Recipes

248. Cheedai varieties

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Unlike murukku, we have to be little bit careful while preparing cheedai. Even if the proportion of ingrediants is slightly varied, we won’t get good result.

Uppu cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

Vella cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

jaggery  – 1/2 cup

butter – 1 tsp

coconut  – 1 tsp

cooking oil – 250 gm

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add  butter and   ellu. In a kadai, put jaggery and little water. When jaggery is dissolved, filter it to remove dust and small stones. Then again keep jaggery water in the kadai add cocunut and flour mixture. When it becomes little thick, switch off the gas and allow it to cool.   We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

226. Tofu manchurian

Nowadays, I have started using tofu instead of paneer.  Tofu is healthy alternate to paneer.  Let us see how tofu manchurian is prepared.

Ingredients needed :

Tofu – 10 small cubes

cornflour – 2 tsp

cooking oil – 100 gm

salt – 1/2 tsp

ginger – 1 inch length

garlic – 2 leaves

black mirch – 1/2 tsp

elaichi – 4

lavang – 4

big onion – 1

tomato – 1

green chilly – 2

capsicum – 1

spring onion – 4 leaves

red chilly powder – 1/2 tsp

jaggery – 1/2 tsp

Method of preparation :

First cut tofu into small square pieces. In a vessel put  cornflour and add water. Heat cooking oil in a pan and deep fry tofu pieces after dipping in cornflour batter  until they become golden brown in colour.  Grind  ginger,  garlic,  black mirch,  elaichi,  lavang,  green chillies,   onion(1/2)  and   tomato(1/2).  In a kadai,  put  cooking oil and saute   chopped  pieces of onion(1/2).  When they become light brown, add  chopped tomato(1/2) and  chopped   capsicum. Add  few pieces of chopped spring onion and  salt. Put  red chilli powder and ground mixture. Add  jaggery. and cook. Finally put tofu pieces and mix well. The colourful  and tasty tofu manchurian goes well with all types of rotis and chapathis.

221. Wheat payasam

The festivals are approaching and for each occasion, we may have to prepare a  variety of payasam. The recipe for  wheat payasam is very simple and we can prepare it within half an hour.

Ingredients needed :

wheat rava – one cup

ghee – 1/2 tsp

cashew – 5

jaggery – 3/4 cup

cardamom powder – 1/2 tsp

raisin – 10

milk – 1 cup

coconut milk – 1/2 cup

Method of preparation :

First take  wheat rava and pressure cook it with 2 cups of water. In a kadai, put  ghee and fry  cashewnuts &  dry grapes. In another vessal take  jaggery and 1/2 cup of water. When the jaggery is completely dissolved in water, strain it in a sieve so that the dust particles are removed. Again take jaggery solution in the vessel  and  put it on flame. Stir for 7 minutes and add  cardamom powder and cooked wheat rava. After 5 minutes add  coconut milk and cook again. Finaly add  milk & fried cashew and dry grapes and put remaining ghee. The colour and the taste of wheat paysam  is excellent. It is ideal for festival season.

204. White pumpkin salad

When we ask for  a small slice of white pumpkin in the market, they will give a big slice only. After preparing sambar or kootu, half slice will sleep in the fridge. When we use it after 4 or 5 days, while cooking it may turn brown and spoil our cooking. So, for using left out pumpkin immediately, I tried white pumpkin salad, the recipe of which I want to share with you. It is very simple.

Ingredients needed :

pumpkin – 100 gm

curd – 1 cup

aval(poha) – 1/2 cup

green chilly – 2

salt – 1/2 tsp

pomegranate – 1/4 cup

capsicum – 1/4 cup

cooking oil – 1/4 tsp

mustard – 1/2 tsp

asafoetida – 1/4 tsp

coriander leaves – one small bunch

Method of preparation :

Remove pumpkin seeds and skin. Cut it into small pieces and just grind in a mixie with  green chillies. Put it in a bowl and add  curd. . Add  washed and cleaned poha(aval) into it. Add  salt, corriander leaves, pomegranate and thinly sliced capsicum. Season  mustard and asafoetida in cooking oil and add to the salad.  No need to say that it is very healthy and cool. Please try.

203. Simple tomato soup in my style

There are many methods to prepare soup. I don’t like to use instant powder to prepare soup. My all time favourite is tomato soup. I will tell you the recipe.

Ingredients needed :

tomatoes – 4

small onions – 5 or big onion – 1

garlic – 2 leaves

ginger – 1 inch slice

salt – 1/2 tsp

butter – 1/2 tsp

elaichi 2

lavang – 2

jeera – 1/2 tsp

mirch – 1/2 tsp

corn flour – 1/2 tsp

red chilly powder – 1/4 tsp

turmeric powder – 1/4 tsp

cooking oil – 50 gm

bread slices – 2

Method of preparation :

Grind  tomatoes,  onion, garlic, ginger, red chilly powder, turmeric powder,  elaichi, lavang, salt, jeera and black pepper nicely with water. Add 2 more cups of water. Mix  corn flour  in water and add. Heat it in a pan till it boils and switch off gas. Add  butter.  Our tomato soup is ready. Cut  slices of bread into small pieces and fry in cooking oil. Store it in a closed jar.  While serving, reheat tomato soup  and put 4 or 5 bread pieces. The aroma and taste will be excellent. We can drink this tomato soup atleast once in a month for its health benefits. It is a very good starter for the party. In the winter season, it gives a soothing effect to the tongue.

135. My favourite gooseberry

We all know that gooseberry is rich in vitamin C. For controlling cholestrol and diabetes, we use it in our daily life. I will share some recipes I know using gooseberry.

Gooseberry pickle is very common in India.

Ingredients needed :

gooseberry(small or big) – 1cup

gingerly oil – 1 tbs

mustard – 1/2 tsp

fenugreek seed powder – 1/2 tsp

red chilly powder – 1/2 tsp

turmeric powder – 1/4 tsp

asafoetida – 1/4 tsp

Method of preparation :

 After washing gooseberry, we can cut into small pieces or use as it is. In a kadai put one tsp of gingerly oil and add  mustard. When it splutters, put  asafoetida and gooseberries. We can switch off the stove and add other ingredients such as  salt,  red chilly powder,  turmeric powder and  fenugreek seed powder. We have to mix everything well. That’s all.  Gooseberry pickle is ready.  

  Next one is gooseberry rice.

Ingredients needed :

basmathi rice – 1 cup

channa dal – 1/2 tsp

urud dal – 1/2 tsp

green chilly – 2

red chilly – 2

cooking oil – 1/2 tsp

gooseberry(chopped) – 1/2 cup

turmeric powder – 1/4 tsp

salt – 1/2 tsp

Method of preparation :

For preparing gooseberry rice, we have to prepare rice using basmati rice. In a kadai, in 1 tsp of oil, we have to temper using mustard, channa dal, urud dal, ginger pieces, green chillies, red chillies and curry leaves. Then, we have to add chopped gooseberries, turmeric powder and salt. Saute for 5 minutes and add cooked basmati rice. Mix well. The tasty gooseberry rice is ready.

Next item is tasty  gooseberry chutney.

Ingredients needed :

gooseberry – 1/2 cup

mustard – 1/2 tsp

urud dal – 1/2 tsp

asafoetida – 1/4 tsp

salt – 1/2 tsp

fenugreek powder – 1/4 tsp

curry leaves – one small bunch

cooking oil – 1/4 tsp

Method of preparation :

Simply grind chopped gooseberries with salt and green chillies. Then, temper with mustard, urud dal, asafoetida, fenugreek powder and curry leaves in  oil.   If we put this chutney in 1/2 cup of curd, gooseberry pachadi is ready.

Shall we see how to prepare gooseberry juice.

Ingredients needed :

gooseberry – 1/2 cup

salt – 1/2 tsp

sugar – 2 tsp

Method of preparation :

By chopping gooseberries and grinding with a pinch of salt and sugar we can prepare gooseberry juice which we can drink as it is and also good for health.

Apart from everything, I add chopped gooseberry in sambar, rasam and upma to add taste. Pl try.